I’ve been working on a gluten-free pancake recipe with sorghum flour for my daughter Jade…
She’s been having a lot of difficulty with various grains, but I think these agreed with her the best, in terms of both allergies and taste. I’ve probably gone through a dozen different recipes, and these really turned out great, and it’s a bonus that they’re free of both gluten and sugar.
I didn’t have many of pancakes because I wanted to save them for Jadie’s snacks, so a bit later in the morning, I made a smoothie…
This is a different view of it since I thought it might be interesting to see the contents before being blended. I added in a handful of Brussels sprouts leaves (which I actually couldn’t taste at all!), one Gala apple, some frozen mango, frozen blueberries, raw honey, and (unpictured) Homemade Coconut Milk.
Lunch was my typical large salad…
Packed full of lettuce greens, red cabbage, cucumbers, alfalfa sprouts, red bell pepper, grated carrot, raw pumpkin seeds, and raisins, all topped with a lemon oregano vinaigrette (unpictured).
I’ve been working on a mayo-free, dairy-free potato salad that I think I finally perfected…
My husband and I devoured this together, and the red potatoes gave me a nice boost of energy for the gym!
Quinoa Pizza was on the menu for dinner…
I can’t seem to get enough of this recipe, and my kids and husband all love it, so it has become a weekly favorite around here! We top it with my Homemade Pizza Sauce and a combination of part-skim mozzarella and parmesan.
My husband and I were both craving chocolate, so I made a batch of Black Bean Brownies…
I always stick these in the freezer for about 30-60 minutes after they come out of the oven, so that they get dense and fudgy. The protein in each one also makes them much more filling and ‘hearty’ than other treats. Go beans!
What delicious food have you been eating this week?
Shared with: What I Ate Wednesday